This was altogether different from my peat smoked porter recipe and I reccomend it strongly.The fat replacer could be subbed with tapioca starch ,Im not sure if there is a decent non alcoholic lager out there.Will probably increase the chocolatea bit next time.

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.

Combine all the ingredients, mix well until smooth and pasty then stuff into beef or hog casings. Simmer in salt water for 20 minutes. Refrigerate for 24 hours before using. Much like liverwurst use it as a spread.

Dogfish,This is the Mazafagati recipe i use, found it on net. Have tweaked a little. It is very good. Both fried and poached.[img]MazafagatiIngredients1kg liver3kg pork80g salt10g black pepper30g coriander seed100g pine nuts250ml sweet white wine20g garlic powderZest of six oranges plus some juice3g maceMethod1. Mince mince liver and pork through fine disc2. Mix the dry spices together and work into the mixture3. Add the wine and again mix thoroughly. If to dry add a small amount of water4. Pipe into hog skins